These are so good, you'd swear these lemon-blueberry muffins just came out of the bakery. With strained yogurt keeping the inside of the muffin moist and a nice crunch from sugar on top, these muffins can be fitting for breakfast or a snack due to the great amount of added protein from the yogurt.
Blueberries can be frozen, and there is no need to worry about thawing them. Their addition will color the batter purple, but they will not detract from the flavorful outcome.
– 1 ¼ cups whole-wheat flour – 1 ¼ cups all-purpose flour – 1 tablespoon baking powder – 1 teaspoon baking soda – ½ teaspoon salt – 1 cup unsweetened applesauce – 1 cup whole-milk plain strained (Greek-style) yogurt
– ¼ cup whole milk – 1 ½ teaspoons grated lemon zest – 2 tablespoons lemon juice – 2 large egg – 1 teaspoon vanilla extract – 8 tablespoons granulated sugar, divided – 2 cups fresh or frozen blueberrie
Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or cooking spray.
In a medium-sized bowl, whisk together whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
In another medium bowl, whisk together applesauce, yogurt, milk, lemon zest, lemon juice, eggs, vanilla and 7 tablespoons of the sugar. Add flour mixture and stir until just combined. Gently fold in the blueberries with a rubber spatula until evenly distributed.
Using 1/2 cup of batter per muffin cup, scoop batter into prepared muffin cups. Sprinkle the remaining tablespoon of sugar evenly over tops.
Bake for 22 to 26 minutes, or until the top is brown and a toothpick inserted in the center comes out clean. After five minutes of cooling in the pan, transfer the contents to a wire rack. Serve warm or at room temperature.
Store at room temperature in an airtight container for up to a week.